CHICKEN-FRIED STEAK

Course : Beef Steak
Serves: 4
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Ingredients:

4 fillets 8-ounce slices cube steak cut 1/2-inch thick
2 large eggs
1 1/4 cups milk
4 dashes garlic
1 teaspoon parsley
1 teaspoon salt and pepper(or to taste)
1 cup all-purpose flour (aprox)
4 tablespoons oil
1 medium Onion minced
1 tablespoons Worcestershire Sauce to taste
1 teaspoon fresh ground pepper
 

Preparation / Directions:

season the cube steaks with garlic salt and pepper to taste. In a bowl whisk together the eggs and 2 tablespoons of milk and the steak. Dredge the steaks in 1 cup of the flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again. Heat the oil in a cast iron skillet over moderately high heat until hot. Add the steaks in batches and cook for 2 to 3 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm. Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes, or until golden. Add 2 tablespoons of flour and cook, stirring, until lightly colored. Heat and add the remaining milk, and the Worcestershire Sauce, salt, to taste and simmer, stirring, until thickened. Strain into a sauceboat and serve with the steak.


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